Linzer Cookies
Linzer Cookies

Linzer Cookies


December 14, 2016

These cookies are a treat! Something about the powdered sugar, the jam, the little hole cut into the top - they feel special. Last year, we made them at Christmas and determined that it would be a new tradition. Originally hailing from Linz, Austria, the Linzer Torte was traditionally an almond-based crust, filled with current preserves and topped with a lattice crust. This cookie adaptation was inspired by an Epicurious recipe, and features a hint of ground almonds in the crust. To bring in a Utah flare, fill the cookies with your choice of an Amour Spread.
Day 2 of our 12-Days of Christmas Cookies


1/2 cup whole almonds, toasted

1/2 teaspoon cinnamon

2 cups (250grams) all purpose flour

1 cup sugar

2 sticks unsalted butter (at room temperature)

1/2 teaspoon salt

1 teaspoon vanilla

1 large egg (at room temperature)

raspberry jam

powdered sugar, for dusting


Toast almonds in a 350 degree oven for ~10 minutes or until fragrant. When cool, grind in a food processor with 1/2 cup flour. Mix in remaining 1 1/2 cups flour and cinnamon and set aside.

In a stand mixer, fitted with the paddle attachment, beat butter, sugar & salt. Add egg and vanilla, mix to combine. Add flour mixture and beat to incorporate.

Split dough in half to form two 1-inch thick discs. Wrap in plastic wrap and refrigerate for at least 2 hours.

Heat oven to 350 degrees

Dust your surface and rolling pin with flour and roll out the dough to 1/4-inch thickness using as much flour as needed to keep the dough from sticking. Cut out desired shapes and place on a cookie sheet. Freeze for several minutes until firm, then bake one sheet at a time for 6-9 minutes.

Cool, spread one cookie with jam, top with a second cookie and dust with powdered sugar.


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